White Chocolate Chili Pepper Ice Cream

Who loves ice cream? I certainly do, and the pleasure of making your own, special ice cream is something I really enjoy. The combination in this recipe with the supersweet white chocolate and vanilla, mixed with smoking hot chili pepper might sound crazy, but it works! The round, strong sweetness from the chocolate is accompanied by the heat from the chili and togheter they make a small symphony in the ice cream. 🙂

Serving: Approx 0,5 l
Estimated time to prepare: 90 minutes (more if you are freezing it in your freezer)
Difficulty: 2

In a saucepan, mix milk, cream and 50g of the sugar. Scrape out the seeds from the vanilla bean and add to the pan, together with 1/2 red chili pepper and the vanilla bean. Use medium heat and bring to a boil, be sure to stir during the heating process.

First heating

Beat egg yolks and the rest of the sugar (50g) to a fluffy mix. Remove the vanilla bean and chili and sift the milk-cream mixture. Make sure your milk-cream mix is BELOW 80 degrees C. If it’s indeed under, then you can start adding it to the egg yolks while stirring. Give everything a good mix. Wash your saucepan, dry it and put everything back into the pan. Add 50g of white chocolate to the mixture.

Egg yolk mixture

Mixing

Be sure to use your thermometer now, and heat the mixture to around 75-80 degrees. This is the tricky part, and where things can and will go wrong if you slumber. Since we have egg yolks in the mixture, they will start to ruin your mix if you go over 80 degrees C.Stir the mixture every now and then, and keep it around 75 degrees C for 10 minutes until it thickens.

Final heating

Now, do you have an ice cream machine? Yes? Then you are lucky! Pour the mixture into the machine and let it do it’s thing for an hour or so. You don’t have one you say? Well, don’t worry, you can do this as well. It will just require a bit more attention, time and effort. Let the mixture cool, then put in the freezer. Leave it in the freezer for about 1 hour. Take it out, stir well and put it back in the freezer. Repeat this until you have ice cream.

If you want to, you can add chopped chocolate during the freezing process, but be careful with the white chocolate. It can be overwhelming.

Hope you enjoy your homemade ice cream with a rather unusual ingredient! 🙂

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About me

My name is Øyvind, and I am the author of this blog. I am 28 years old and live in Bergen, Norway. I work as an engineer at daytime, and home chef in the afternoon.
My interest for food goes all the way back to the age of 6. That's when I started to prepare my first basic meals and preparations in our family. I am mostly self taught, but have received tips from friends, chefs and of cook books.
I hope you enjoy my blog! :) If you want to get in touch if with me, please use the contact form.